Wednesday 19 March 2014

Ginger Crunch - Gluten Free

Crunchy ginger slice with oats in the base used to be one of my old time favourites, but can no longer eat oats so why not make it gluten free!! This is my version of a crunchy ginger slice! I much prefer the texture of this compared to the typical shortbread. It is made with rice flakes instead of oats which give the perfect crunch. This slice is utterly delicious and more-ish. Its crunchy base with golden baked edges is adorned with a smooth, sweet topping bursting with ginger. Slice it into small pieces and enjoy the crunch and full-on ginger flavour.. ENJOY

2 Tablespoons of golden syrup
125g of Butter
1/2 cup Caster sugar
1/4 cup Brown sugar
1 teaspoon ground Ginger
1 cup Wholegrain Rice Flakes (normal rice flakes will work too!)
½ cup chopped almonds, lightly roasted
¾ cup Healtheries Simple Baking Mix
½ cup desiccated coconut

100g butter
4 teaspoons ground ginger
5 tablespoons golden syrup
2 cups of GF icing sugar, sifted
Crystallised ginger, thinly sliced

Getting Into It
First Step: Preheat oven to 180°C. Grease and line a 20x30cm slice tin with baking paper.
Second Step: To make the base, melt together the golden syrup, butter, sugar and ginger together in a medium saucepan. Add the remaining base ingredients, combine well and then press into the tin. Bake for 15-20 minutes or until golden brown.
Third Step: To make the topping, melt together the butter, ground ginger, golden syrup and icing sugar in a saucepan. Beat well and then pour over the base. Top with slices of ginger and put into the refrigerator to set.
Fourth Step:Once the slice is set, remove from the fridge and cut into pieces using a hot knife.

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